scholarly journals Schizosaccharomyces pombe: A Promising Biotechnology to Modulate Wine Composition

2018 ◽  
Author(s):  
Iris Loira ◽  
Antonio Morata ◽  
Felipe Palomero ◽  
Carmen González ◽  
José Antonio Suárez-Lepe
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Schizosaccharomyces Pombe ◽  
Biogenic Amines ◽  
Malic Acid ◽  
Urease Activity ◽  
Yeast Species ◽  
Ethyl Carbamate ◽  
Wine Composition ◽  
Ageing On Lees

There are numerous yeast species related to wine making, particularly non-Saccharomyces, that deserve special attention due to the great potential they have when it comes to making certain changes in the composition of the wine. Among them, Schizosaccharomyces pombe stands out for its particular metabolism that gives it certain abilities such as regulating the acidity of wine through maloalcoholic fermentation. In addition, this species is characterized by favouring the formation of stable pigments in the wine and releasing large quantities of polysaccharides during ageing on lees. Moreover, its urease activity and its competition for malic acid with lactic acid bacteria make it a safety tool by limiting the formation of ethyl carbamate and biogenic amines in wine. However, it also has certain disadvantages such as its low fermentation speed or the development of undesirable flavours and aromas. In this chapter, the main oenological uses of Schizosaccharomyces pombe that have been proposed in the last years will be reviewed and discussed.

scholarly journals Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 70 ◽  
Author(s):  
Iris Loira ◽  
Antonio Morata ◽  
Felipe Palomero ◽  
Carmen González ◽  
José Suárez-Lepe
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Schizosaccharomyces Pombe ◽  
Biogenic Amines ◽  
Malic Acid ◽  
Urease Activity ◽  
Yeast Species ◽  
Ethyl Carbamate ◽  
Wine Composition ◽  
Ageing On Lees

There are numerous yeast species related to wine making, particularly non-Saccharomyces, that deserve special attention due to the great potential they have when it comes to making certain changes in the composition of the wine. Among them, Schizosaccharomyces pombe stands out for its particular metabolism that gives it certain abilities such as regulating the acidity of wine through maloalcoholic fermentation. In addition, this species is characterized by favouring the formation of stable pigments in wine and releasing large quantities of polysaccharides during ageing on lees. Moreover, its urease activity and its competition for malic acid with lactic acid bacteria make it a safety tool by limiting the formation of ethyl carbamate and biogenic amines in wine. However, it also has certain disadvantages such as its low fermentation speed or the development of undesirable flavours and aromas. In this chapter, the main oenological uses of Schizosaccharomyces pombe that have been proposed in recent years will be reviewed and discussed.

scholarly journals Microbiological aspects of biogenic amines formation in ripening cheeses

2007 ◽  
Vol 55 (4) ◽  
pp. 23-28
Author(s):  
Olga Cwiková ◽  
Vlastimil Dohnal ◽  
Tomáš Komprda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Part C ◽  
The Core ◽  
Edge Part ◽  
Core Part ◽  
Hard Cheese ◽  
Microbiological Aspects

Counts of lactic acid bacteria (LAB), total anaerobes and enterococci were determined in the course of ripening in the edge part (E) and the core part (C) of Dutch-type semi-hard cheese produced with different fat content (30 and 45 %) by two different producers (H and R) using two different starter cultures (L and Y). Counts of LAB at the beginning of ripening (day 0) in H producer´s samples were higher (P < 0,01) in comparison with the R producer´s ones. Count of enterococci was the highest (P < 0,05) at the end of the ripening (176th day) in sample R30YE. Higher (P < 0,01) enterococci counts were in R producer´s cheeses (in comparison with the H producer´s ones). Enterococci contamination was higher (P < 0,05) in E-samples than C-samples. Content of the sum of all BA in cheese was negatively correlated (P < 0,05) with counts of lactic acid bacteria (r = –0,24) and counts of total anaerobes (r = –0,23). No correlation between the sum of BA content and enterococci counts was found.

scholarly journals Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage 

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 366-373
Author(s):  
Anita Rokaityte ◽  
Gintare Zaborskiene ◽  
Sonata Gunstiene ◽  
Raimondas Raudonis ◽  
Valdimaras Janulis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Lipid Oxidation ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Pork Sausage ◽  
Fa Composition ◽  
Microbiological Parameters ◽  
Leuconostoc Carnosum

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of  strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.

scholarly journals Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S410-S413 ◽  
Author(s):  
E. Standarová ◽  
I. Borkovcová ◽  
M. Dušková ◽  
H. Přidalová ◽  
M. Dračková ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Storage Time ◽  
Microbial Counts

We evaluated the effect of some factors (batch, producer, storage and amine distribution in cheese) on the biogenic amines and polyamines contents and microbial counts (<I>Enterobacteriaceae</I>, enterococci, lactic acid bacteria) in blue-veined cheese Niva. The tyramine content was increasing (<I>P</I> < 0.01) with storage time; at storage day 29, it reached 298 mg/kg and exceeded the toxicological limit. Cadaverine and the sum of biogenic amines also increased significantly (<I>P</I> < 0.01) and the latter reached up to 900 mg/kg, i.e. the established toxicological limit. The contents of the quantitatively most important biogenic amines (tyramine and cadaverine) and sum of biogenic amines varied according to batch and producer in the ranges of 3.0–337 mg/kg, 3.0–705 mg/kg, and 33–920 mg/kg, respectively. Considerably higher (P</I> < 0.01) contents of tyramine, cadaverine and sum of biogenic amines and higher counts of enterococci and <I>Enterobacteriaceae</I> were found in the edge samples in comparison with the cheese core. The microorganisms were identified as <I>E. faecalis</I> and<I> E. faecium</I>.

scholarly journals The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1231 ◽  
Author(s):  
Ana Mendes Ferreira ◽  
Arlete Mendes-Faia
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Alcoholic Fermentation ◽  
Main Role ◽  
Wine Yeasts ◽  
Grape Berries ◽  
Multiple Reactions ◽  
Wine Composition ◽  
Microbial Stability

The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as succinic, citric, lactic, and pyruvic can exist in minor concentrations. Multiple reactions occur during winemaking and processing, resulting in changes in the concentration of these acids in wines. Two major groups of microorganisms are involved in such modifications: the wine yeasts, particularly strains of Saccharomyces cerevisiae, which carry out alcoholic fermentation; and lactic acid bacteria, which commonly conduct malolactic fermentation. This review examines various such modifications that occur in the pre-existing acids of grape berries and in others that result from this microbial activity as a means to elucidate the link between microbial diversity and wine composition.

scholarly journals Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

2020 ◽  
Vol 8 (2) ◽  
pp. 240 ◽  
Author(s):  
Belén Carbonetto ◽  
Thibault Nidelet ◽  
Stéphane Guezenec ◽  
Marc Perez ◽  
Diego Segond ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Population Density ◽  
Population Size ◽  
Yeast Species ◽  
Positive Interactions ◽  
Composition And Structure ◽  
Density Analysis ◽  
Sourdough Yeast

Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeast associations have been widely documented, the nature of the interactions between them has been poorly described. These interactions define the composition and structure of sourdough communities, and therefore, the characteristics of the final bread product. In this study, the nature of the interactions between strains of two commonly found sourdough yeast species, Kazachstania humilis and Saccharomyces cerevisiae, and lactic acid bacteria isolated from sourdoughs has been analyzed. Population density analysis showed no evidence of positive interactions, but instead revealed neutral or negative asymmetric interaction outcomes. When in coculture, the yeasts´ population size decreased in the presence of LAB regardless of the strain, while the LAB´s population size was rarely influenced by the presence of yeasts. However, a higher maltose depletion was shown in maltose-negative K. humilis and maltose-positive obligately heterofermentative LAB cocultures compared to monocultures. In addition, tested pairs of obligately heterofermentative LAB and K. humilis strains leavened dough as much as couples of LAB and S. cerevisiae strains, while K. humilis strains never leavened dough as much as S. cerevisiae when in monoculture. Taken together, our results demonstrate that even if higher fermentation levels with increased maltose depletion were detected for K. humilis and obligately heterofermentative LAB pairs, these interactions cannot be ecologically classified as positive, leading us to rethink the established hypothesis of coexistence by facilitation in sourdoughs.

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